St. Patrick’s Day doesn’t mean just eating corned beef. There is nothing better than a good stew, especially when is still chilly outside. So you can imagine how happy I was when I have realized that many professional chefs use most of my favorite ingredients when creating this amazing Irish stew.
Since stew is not a vegan dish, I have decided to make my vegan version. So this is going to be a vegan option for true stew-lovers. If you love soups which are incredibly rich in veggies and herbs, I am sure it won’t leave you disappointed.
Irish stew is traditionally made using mutton, an older sheep, with vegetables all in one pot.
Naturally, I exchanged the meat with slices of mushrooms, and chopped onions with celery, carrots, potatoes, and parsnips to make it rich and flavorful!
Irish Stew is a classic recipe. Traditionally, Irish stew was made by stewing mutton and root vegetables in a thick and hearty broth.
The secret ingredient is beer. The dark beer- is what truly makes this Iris Stew outstanding. For my vegan version, and to add a little bit of depth to the gravy, I use Guinness beer when simmering the stew, but you can use any kind of beer, just make sure it’s a dark beer.
For those who do not drink alcohol, this can easily be supplanted with beef or vegetable broth and some Worcestershire sauce if you love to. You should know that the alcohol does burn off, but do whatever works best for you.
But that’s enough, let’s make some stew!
How to make Vegan Irish Stew:
– Dice 1 or 1 and a 1/2 onions into a stewpot.
– For sautéing the onion you can use vegetable oil or if you are not vegan you can use lard which has an amazing effect on the flavors.
– Add 2 tablespoon of veggie broth to soften.
– Chop 2 ribs of celery, 1 large carrot, 1 parsnip and put them into the pot.
– Leave these simmer for a few minutes until they begin to soften.
– Add 3 cloves of minced garlic and stir them.
Can you feel it? It smells incredible very shortly!
– Now we add our mushrooms (about 18 small mushrooms).
– Stir in 1/4 cup of tomato paste (once the mushrooms begin to shrink in size).
– 1 can (or bottle) of beer.
– Add 3 cups of low-sodium vegetable or beef broth and stir everything to mix.
– I use about 2 potatoes and cut them small pieces and add them to the pot.
We’re almost done!
– Add 2 bay leaves.
– 1 tbsp vegan Worcestershire sauce.
– 1 tsp dried thyme leaves.
– 1/2 tsp dried rosemary.
– 1/2 tsp salt.
– A pinch of ground black pepper.
– Reduce the heat and bring the stew to a slow boil, cover.
– Let that simmer 10-15 minutes or until the potatoes are cooked through.
This perfect Irish Vegan Stew is a perfect St. Patrick’s Day meal. Hope you like it!
You can find the exact moments of creating this delicious stew in my Highlights on Instagram. Check it out if you want, maybe it could help.
Please feel free to Tag me on Instagram if you recreate my Irish Vegan Stew Recipe.